Description
Crispy and flavorful Parmesan Artichoke Hearts, baked to golden perfection and served with a zesty herb lemon aioli sauce. This appetizer features tender artichoke hearts coated in a savory mixture of garlic, parmesan, and panko breadcrumbs, perfect for sharing or snacking.
Ingredients
Artichoke Hearts
- 14 ounces quartered artichoke hearts, drained and patted dry
- 1 tablespoon extra virgin olive oil
- 2 eggs, lightly beaten
Coating Mixture
- 1 teaspoon garlic powder
- 1/3 cup parmesan cheese, finely grated
- 1/3 cup panko breadcrumbs
- 1 teaspoon homemade Italian seasoning
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Dipping Sauce
- 1/2 cup herb lemon aioli sauce
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly coat it with cooking spray to prevent sticking.
- Coat Artichokes: Place the drained and dried artichoke hearts into a bowl and drizzle with extra virgin olive oil. Toss well to ensure each piece is evenly coated.
- Prepare Coating Mixture: In a medium-sized bowl, combine the garlic powder, finely grated parmesan cheese, panko breadcrumbs, homemade Italian seasoning, sea salt, and ground black pepper. Mix thoroughly to blend all ingredients.
- Dip Artichokes: Dip each oil-coated artichoke heart first into the lightly beaten eggs, then dredge it thoroughly in the parmesan and breadcrumb mixture, ensuring a good coating all around.
- Bake: Arrange the coated artichoke hearts in a single layer on the prepared baking sheet. Bake in the preheated oven for 20 minutes, flipping them over halfway through the cooking time to promote even browning and crispiness.
- Serve: Remove from oven and serve hot with the herb lemon aioli sauce for dipping, adding a fresh, tangy complement to the crispy artichokes.
- Enjoy & Share: This dish makes a perfect appetizer or snack. If you’ve tried the recipe, consider leaving a comment or rating to share your experience!
Notes
- Ensure artichoke hearts are well drained and patted dry to achieve maximum crispiness when baking.
- Flipping the artichokes halfway through baking ensures even browning and texture.
- Homemade Italian seasoning can be substituted with store-bought for convenience.
- The herb lemon aioli can be made ahead of time or purchased pre-made to save time.
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs.
- Serve immediately for the best texture, as the coating may soften if left out too long.
